This hearty and comforting soup recipe is good for you too! Made lighter with chicken sausage, this soup is loaded with vegetables and while grain, nutty farro!
Scale
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/ cup diced carrot
- 1 pound chicken sausage, removed from casings
- 1 tablespoon chopped garlic
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon fennel seed
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes with juice
- 9 ounces frozen spinach, thawed and drained
- 2 bay leaves
- 3/4 cup farro
Instructions
- Heat oil in a dutch oven or soup pot. Add onion and carrot and cook for 5-7 minutes until softened, stirring often.
- Add the chicken sausage to the pot and brown while breaking up into smaller pieces with a spoon. Once the sausage has browned through, add the garlic and stir to combine.
- Add the salt, pepper and fennel seed and then pour in the beef broth, stirring to scrape up the bottom of the pot.
- Next, add the diced tomatoes with juice and the bay leaves and bring the soup to a simmer. Once the soup is simmering, stir in the farro and spinach and then partially cover with a lid. Simmer the soup for 30 minutes, stirring in between so the farro doesn’t stick to the bottom of the pot.
- Taste the soup and adjust seasonings if needed and then serve with fresh black pepper and grated parmesan cheese.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
